Nutella Black & White Cheesecake

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 cups heavy cream, divided
• 3/4 cup nutella, warmed slightly & divided (see instructions)
• 1 chocolate cookie pie crust

1. In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
2. In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
3. Whip the remaining heavy cream until soft peaks form.
4. Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
5. Alternately spoon the 2 batters into the pie crust, creating layers.
6. Refrigerate for at least 1 hour and serve!
7. ----To Warm Nutella----.
8. In microwave, heat on high for 5 seconds in microwavable bowl.
9. Or, on low heat on a stove until mixture becomes creamy.
10. ---Hint---.
11. To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.

cream cheese, sugar, heavy cream, nutella, chocolate cookie pie crust

Taken from www.food.com/recipe/nutella-black-white-cheesecake-62929 (may not work)